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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. Chinese eggplants (thin, cut into small strips)
- 1 onion (finely chopped)
- 3 Tbsp. vegetable oil (I used coconut oil, divided)
- 3 garlic cloves (minced)
- 2 Tbsp. ginger (freshly grated)
- 2 tsp. sesame seeds
- 1/2 cup tomato sauce
- 3 Tbsp. coconut palm sugar (or regular brown if you don’t care about the paleo thing)
- 1 Tbsp. Sriracha (make your own Sriracha with this recipe)
- 2 Tbsp. sambal oelek (or other chili garlic sauce)
- 3 Tbsp. soy sauce (or coconut aminos)
- 2 Tbsp. rice vinegar
- 1/2 cup water
- fine-grain salt
- scallions (optional)
- thai basil (optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium1070mg45% |
| Potassium490mg14% |
| Protein3g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars14g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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